• 2 eggs
  • 1/4 Cup Cashew or Almond Milk
  • 1 Tblsp Honey
  • 2 Tblsp. Ground Flax Seed
  • 1/2 Cup Almond Flour
  • 1/2 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1/4 Tsp Ground Nutmeg

Stuffing and Sauce:

  • 2 Bananas - Sliced
  • 1 Cup Sliced Strawberries
  • 1 Tblsp Pure Maple Syrup
  • 1 Tblsp. Coconut Oil plus additional to coat pan


Mix together all ingredients for crepes and stir until smooth. Heat medium size frying pan and add a small amount of coconut oil. Coat pan with oil. Add batter and spread to smooth layer. Cook over medium heat for about 5 minutes, flip and cook for additional 3-4 minutes. Place crepe on plate, add 1/2 of a sliced banana to the center and roll. Continue doing this for additional crepes.

For sauce add strawberries, maple syrup and 1 tblsp. coconut oil to small pan and cook over low/med. heat. When strawberries have softened and oil has melted use a fork to break up strawberries.

Pour sauce over crepes and serve.

Servings: 4 Crepes

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